Items Tagged with 'rare sugars'

ARTICLES

on ice cream

Sugar: How low can we go in frozen desserts?

Can the concept of a true sugar-free frozen dessert be extended to achieve a true low-calorie objective?
Steven Young 200x200 headshot
Steven Young
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Bill Sipple
September 3, 2021

The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products.


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Using ‘rare’ sugars in ice cream, frozen dessert formulas affects everything

Using ‘rare’ sugars in ice cream and frozen dessert formulas affects everything from nutrition labeling to processing considerations, like the freezing point depression.
Bruce Tharp
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Steven Young
September 7, 2016

In our May column, we discussed the so-called “rare” sugars. These are sugars found in nature but at ultra-low levels. The most commercially available rare sugars are tagatose and allulose, recognized as providing sucrose-like sweetness (~ 0.90 and ~0.70, respectfully) at significantly lower caloric contributions (1.5 and 0.20 calories per gram, respectively).


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rare sugars

Using ‘rare sugars’ in frozen dairy and nondairy desserts

In this first of two parts, the authors discuss ‘rare sugars’ and their application in frozen dairy and nondairy desserts.
Bruce Tharp
Steven Young 200x200 headshot
Steven Young
May 9, 2016

There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.


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